I modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. —Lily Julow, Lawrenceville, Georgia
Yuletide buffet "grazers" stampede for these meatballs! The mouthwatering morsels go so fast, I often make several batches at once. Barbecue sauce adds a nice bite to the mildly seasoned ground pork.—Katie Koziolek, Hartland, Minnesota
Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment’s notice.—Michael Angelo, Spring, Texas
“My family eats these as fast as I can make them, and with just four ingredients, they couldn’t be easier to prepare. Guests will love the taste; you’ll love the simplicity," says Kathryn Schumacker of Batesville, Indiana.
I got this recipe from a home economics instructor when I was teaching in Oklahoma. I think it represents the Southwest because of its spicy flavor. It can be used as an appetizer before a Mexican meal or served as a snack.
I whip up a batch of these meatballs in a matter of minutes. They're great for busy days when you need something fast that's full of flavor. But we like them so much, I make them even on days I have time to spare.—Olive Lamb, Cushing, Oklahoma